Balsamic Beets And Greens
- 1/4 cup balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons sugar
- 1/4 teaspoon dijon-style mustard
- 12 ounces baby beets, trimmed, peeled, thinly sliced
- 1 teaspoon vegetable oil
- 3 garlic cloves, minced
- 8 cups loosely packed beet leaves, washed, drained (leave some water clinging to the leaves)
- 2 tablespoons lemon juice
- salt and pepper
- Whisk the vinegar, olive oil, sugar, and mustard together in a bowl.
- Toss with the beets and marinate at room temperature for at least 1 hour.
- In a large, skillet, heat the oil over medium heat.
- Place the garlic in the pan and saute for 1 minute.
- Add the greens, lemon juice, salt and pepper to taste.
- Cook for 2-3 minutes, stirring well.
- Cover and cook until the greens are wilted, about 5 minutes.
- Divide the hot greens among four salad plates and top with the beets and vinaigrette.
- Serve immediately and enjoy!
balsamic vinegar, extra virgin olive oil, sugar, mustard, baby beets, vegetable oil, garlic, beet leaves, lemon juice, salt
Taken from www.food.com/recipe/balsamic-beets-and-greens-182945 (may not work)